• 1 acorn squash, peeled, cut crosswise into 1/2 inch slices, seeds removed
• 1 tsp. cornstarch
• 1 Tbs. water
• 2 Tbs. unsalted butter, melted
• 1/2 lemon, juice reserved and peel grated
• 1 Tbs. Sucanat, or sugar
• 1 Tbs. honey
• 1/4 tsp. ginger

Preheat oven to 350°F. Place squash slices in a casserole dish and bake, covered, 1 hour or until tender. Place cornstarch in a saucepan and gradually stir in water. Add remaining ingredients and stir over medium high heat 3-4 minutes, or until thickened. Serve over drained cooked squash.

Per serving: calories 142, fat 6.0g, 35% calories from fat, cholesterol 16mg, protein 1.4g, carbohydrates 24.0g, fiber 2.6g, sugar 10.7g, sodium 7mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.4, Very lean meat protein: 0.0

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